Vegetarian Nargisi Kofta Kofta Curry
|Kamal kakri||1⁄2 Kilogram (Bhein)|
|Yellow colour||1⁄2 Teaspoon|
|Roasted besan||3⁄4 Cup (12 tbs)|
|Ginger||2 Teaspoon, chopped|
|White cumin powder||2 Teaspoon|
|Coriander leaves||1 Teaspoon, chopped|
|Ghee||2 Cup (32 tbs) (For Deep Frying)|
|Onion||1 Cup (16 tbs), grated|
|Ghee||3⁄4 Cup (12 tbs)|
|Garlic||4 Clove (20 gm)|
|Red chilli powder||1 Teaspoon|
|Spice powder||1 Teaspoon|
1 In a pan, boil bhein in salted water till tender.
2 Strain and allow to cool.
3 Transfer to a bowl and mash them.
4 Mix in cumin powder, roasted besan, chopped green chilli, ginger, coriander and salt.
5 In another bowl, take one fourth of the paneer and mix with yellow color.
6 Rub it till smooth.
7 Make even sized small round balls with the paneer mixture and fill with mashed white paneer.
8 Form into egg shapes.
9 Cover with the bhein mixture and smoothen the surface by rolling between your palms.
10 In a frying pan, heat the ghee.
11 Deep fry the prepared koftas until golden brown.
12 Allow the koftas to cool.
13 Cut them into halves and keep aside.
14 In a skillet, heat the ghee.
15 Add in the grated onion and cook until golden brown.
16 Add in the ground garlic and ginger along with 1 1/2 cups water.
17 Cook until dry.
18 Mix in all the spices and peeled and chopped tomatoes, red chilli powder and salt and cook, stirring until the ghee starts floating on the surface.
19 Pour in 4 cups of water and cook until reduced to 1 1/2 cups.
20 In a serving dish, put the prepared gravy.
21 Arrange the koftas on it and serve sprinkled with coriander.